Instructions: Heat oil in large pot over medium heat until hot. Add leeks; cook 5 minutes or until light browned.

Add garlic; cook 15 seconds or until fragrant. Stir in flour; cook 1 minute. Add milk, broth, broccoli, cauliflower, potato, salt and pepper; mix well. Reduce heat to low; partially cover and simmer 20 minutes or until vegetables are tender.

Add cheese; stir until melted.

NOTES : There are several tasty reduced-fat cheeses that can be added to this soup for variation. Grated reduced fat Havarti, Colby or Gouda are good ones to try.

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